Indian Samosa Wraps Food

HOW TO MAKE EASY INDIAN SAMOSAS WITH WONTON WRAPPERS

Steps:

• Pre-heat oven to 375F.
• Brown meat in a large skillet over medium heat until cooked through, drain meat and return to skillet.
• Add next 5 ingredients and cook for 2 more minutes over medium heat, stirring often.
• Add cilantro and onions, stir and cook one more minute, set aside to cool.
• Scoop 1 tbs of meat mixture onto wonton, wet two sides with water and fold. Press the edge to make a seal. Set aside on a rimmed baking sheet. Repeat until all ingredients are used.
• Spray samosa dumplings with cooking spray and bake in oven until golden brown.
• Serve with your favorite savory dipping sauces. I used an apricot chutney this time.

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

INDIAN SAMOSA WRAPS

Steps:

• In a large skillet add 1/2 tablespoons olive oil. Add garlic and cook for 30 seconds stirring constantly. Add potatoes, onion and carrots and cook for 10 minutes, stirring as needed.
• Add 1 cup vegetable broth, sun-dried tomato, jalapeno, peas, salt, seasonings and lemon juice.
• Cover and let simmer until all liquid has been absorbed. Use a potato masher to mash your potato mixture somewhat. Leave some chunks.
• Divide mixture into 4 parts and put each part on each of the 4 tortillas. Roll by bringing in the sides of the tortilla and rolling. Warm if needed before serving. Slice in half and serve with spinach salad and orange slices.
• Whole Wheat Tortillas.
• Mix together the flour, baking powder and salt. Work in Earth Balance Butter with a hand pastry blender.
• Slowly add warm coconut milk. Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth for 30 minutes. This stage is very important.
• After the dough has rested, divide into 4 equal parts. Make each section into a ball and roll out to about a 10" - 12" circle.
• Heat griddle to high. Add first tortilla. Flip after a minute. Push tortilla down with spatula to produce air pockets. Keep moving spatula around the tortilla to produce more air pockets. Flip tortilla and continue with process until tortilla is lightly browned in a few areas of tortilla. If desired you can brush tortilla lightly with Earth Balance Butter on one side.
• Store tortillas under damp cloth until ready for use.